A fascinating new effort by Gentilini Winery in Kefalonia. In R, Robola is matured for 24 months with the lees acquiring depth of fruit, aromatic complexity and a fatter mid palate. In addition, the wine proves what Greek whites can deliver with extra care in the vineyard and the cellar.
Grapes are sourced from a specific vineyard with extremely steep gradient and gravelly soil, in the area of Fagias at an altitude of 850 meters.
Own rooted, bush vines of 80 years of age, producing tiny yields. For 2015, yields did not exceed 25 hl/ha.
Maturation on the lees for 24 months with with periodical stirring (battonage).
Youthful lemon color. Scented with white-green peaches wrapped around a core of creme patisserie and marzipan-like aromas. Impressive freshness, great balance and finesse give the beat to the palate, in a wine that ticks all the boxes.
An excellent gastronomic wine to accompany complex pork or fish dishes. Produced in 950 bottles and 160 magnums.
Nikos Petrakopoulos and his winemaker Kiki Samieli are keen to capture and furthermore express the terroir of Kefalonia on each label they create. The cultivation is organic and they follow a "hands-o..
Gentilini winery combines Agiorgitiko with Mavrodaphne and creates a wine with remarkable value for money. Fresh with intense aromas of red berries, pepper, mocha and vanilla. Medium-bodied with velve..